Modern Indian At Its Best, After Kuwait & Dubai Tresind Comes To Bandra

What Makes It Awesome?

Tresind - this place does not need any introduction. From UAE to Kuwait and now at BKC Mumbai. Modern Indian cuisine at its best. Lunch they have the la carte menu plus the Chef's tasting menu. Dinner is all about experiencing and 2 hours Tasting menu. Sunday afternoon - Lunch. Opted for the la carte (Veg and Non-Veg) Cocktails amazing.
Skipped the Soup - Starters it was the Guacamole Gilawat (smooth texture) bold flavours. Tortilla Paratha topped with Mashed avocado (Tikki style) chopped with salsa and sour cream. Salsa gave the punch which was needed. Tangy/spicy. Nicely balanced.
Vegan Carpaccio - Compressed watermelon and Litchi placed on crisp puffed bread with tarragon (herb) this gave you the applewood smoke. Pine nuts and some arugula to get the sharpness and some tarragon chutney. Overall - spicy/sweet. Presentation top notch.
Kebab and Chutney - one of the star dishes of the day. Here the chef has used Portobello steak (the Middle East its meat) Rusty in texture. Marinated well. Served with Chimichurri chutney (Indianised version - this is made live) One needs to have it with galangal/onions/chutney and a piece of Portobello. Yum.
Non-Veg - Tandoori Chicken - Loved the Pineapple Brulee, gave a tangy taste. Sliced pineapple with olive tapenade. 2 pieces of chicken (soft and tender) placed. These were done well with lovely marination. Spices and herbs (Not over) garnish of edible flower and radish, served with green chutney. Loved the presentation.
Mutton Khari (this is a dish also found in the chef tasting menu) one of the best Nihari gravy I have tasted. Basically, It's Khari stuffed with Lamb leg (slow-cooked, shredded) had a good balance of masala. Velvety texture and taste of Bone marrow Tari was outstanding. One needs to taste this. Balanced well.
Prawn Benedict - another signature dish presented well. This is all about balance and combination of Tandoori prawns (done well) Bharwan asparagus and Hollandaise foam. Gives you that buttery/lemony taste. Asparagus went well as a combination. The garnish of edible flower and mint.
Mains - One of the best dishes I have tasted. Ask for Gol Hatti (History Behind this dish) this dish is inspired by a place called Gole Hatti at Chandni Chowk (Delhi 6) do try. It's a combination of chickpeas and Spinach made like a thick curry with a couple of potatoes and Onions as a garnish. A bit creamy with subtle spices and masala. Served with Kulcha (we opted for Steamed rice)
Ram Babu Paratha - Agra well-known dish of Gopal Bazaar. This is stuffed with Onion and papad (one can get the crunchiness) Not oily. Served with condiments like Potato curry sour pumpkin, Curd/tamarind chutney and green chutney. Try it.
Dessert - Palang Tod, presented well. This is all about rich mawa with pasta (Milk cake crumble) not that sweet. Served with saffron milk and dates and arzo pudding. A couple of small Paan to end the meal. Uploaded the picture for the presentation.
Cocktails - Top Notch. Will get back on this later.